- Serves: 8
- Cook Time: 45 minutes
- Prep Time: 25 minutes
- Effort: easy
For the tomato fondue
- 1 tbsp extra virgin olive oil
- 110 g onions, sliced
- 1 cloves garlic, crushed
- 1 kg canned chopped tomatoes
- 3-4 tsp sugar, or to taste
- 1 tbsp chopped mixed herbs, such as basil, parsley and thyme
For the filo parcels
- 8 sheets filo pastry
- 75 g melted butter
- 8 x 50 g pieces skinless wild salmon fillet
- 1 egg
- steamed purple sprouting broccoli, to serve
1. For the tomato fondue: heat the oil in a saucepan. Add the onion and garlic and fry over a gentle heat until soft, but not browned (the onions must be completely soft before the tomatoes are added).
2. Add the tomatoes and season with salt, freshly ground pepper and sugar. Sprinkle over the chopped herbs and simmer, uncovered, for about 30 minutes, or until the tomatoes are soft.
3. For the filo parcels: preheat the oven to 230C/210C fan/gas 8. Unfold the pastry and brush one of the sheets with a little melted butter be sure to keep the pastry you are not working with covered with a clean tea towel to prevent it drying out.
4. Put a piece of salmon in the centre of the pastry sheet and season with salt and pepper. Top with 2 teaspoons of the tomato fondue.
5. Roll the pastry up to cover the fish and then fold in the sides to make a parcel. Brush with melted butter and place on a baking tray.
6. Repeat with the remaining pastry and salmon. Any leftover tomato fondue can be kept for use in another dish.
7. Beat the egg with a pinch of salt and brush this over the parcels just before cooking. Bake for 10-12 minutes.
8. Serve hot with steamed purple-sprouting broccoli.
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